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Oriental Chicken & Noodle Recipe

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0:20 - 0:10

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sana from khi
Ingredients
  1. 2 -3 cups chopped cooked chicken breasts
  2. 1 head cabbage, shredded or chopped
  3. 1 bunch green onion, finely chopped
  4. 2 (2 1/2 ounce) packages slivered almonds
  5. 3 tablespoons sunflower seeds
  6. 2 packages Top Ramen noodles or 2 packages other ramen-type soup
  7. 3 tablespoons oil
  8. Dressing
  10. 3⁄4 cup vegetable oil or 3⁄4 cup canola oil
  11. 4 1⁄2 tablespoons seasoned rice vinegar
  12. 4 1⁄2 tablespoons sugar
  13. 2 teaspoons salt
  14. 1 teaspoon pepper
Method
  • Prepare dressing and set aside.
  • Smash noodles of Top Ramen (discard seasoning packets) and brown over medium heat in 3 tbs oil.
  • Once noodles have begun to slightly brown, add slivered almonds.
  • If you start to brown the Ramen and almonds at the same time, the almonds will burn before the Ramen browns.
  • Once the ramen noodles have turned a dark golden brown, remove from heat and set aside.
  • Combine cabbage, green onions, chicken and sunflower seeds in a large bowl.
  • Add the ramen/almond mixture and stir well.
  • Add dressing and stir to coat.
  • I generally prepare the dressing right before serving.
  • If it sits in the refrigerator too long, it gets very thick and won't remix well.
  • Also, this amount of dressing is just the right amount to give the salad a good coating.
  • If you are one of those who likes more dressing, I would recommend making 1/2 batch of extra dressing.
  • If you plan on eating this left over, keep in mind that the noodles will not stay crunchy.
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